“Hitashi-mame” is a local dish made by soaking boiled soybeans in dashi stock.
It’s delicious not only to eat it as it is, but also to mix it with salad, omelet, or rice. In Fukushima, “Mame-Kazunoko”, which is a combination of “Hitashi-mame” and herring roe, is one of the dishes indispensable for the New Year.
In the video, soybeans from Samegawa Village in Fukushima Prefecture are used.
INGREDIENTS
- 300g (11oz) dry soybeans
- 400ml dashi stock
- 1 tablespoon soy sauce
- 2 teaspoons mirin (sweet sake)
- 1 teaspoon salt
INSTRUCTIONS
STEP
Soak in water
- Wash the soybeans.
- Put soybeans and plenty of water in a pot, and soak overnight (about 8 hours) at room temperature.
STEP
Boil the soybeans
- Bring the pot to a boil over medium heat without changing the water in which the soybeans are soaked. Skim the foam and boil over low heat for about 20 minutes.
- When the soybeans become soft, put them in a strainer to drain.
- Add the dashi stock, soy sauce, mirin, and salt to a pot, and bring to a boil over medium heat. Add the soybeans, and when it boils again, turn off the heat and let it cool.
- Refrigerate for about 3 hours to let the flavors blend.
